Silk Road Spice Set
4 Spice Route Flavors
Like the ancient Silk Road, the spices in this set take you on a journey from the luxurious flavors of China to the aromatic Chai popular in India. Then on to the Mediterranean with the rich spices found in Moroccan cuisine and the classic Herbes de Provence seasoning widely used in France.
This spice set contains the following products in medium glass jars:
- Chai Spices
- Chinese Five Spice
- Herbes de Provence
- Tan-Tan Moroccan Seasoning
Chai Spices: Crystalized ginger nibs, Saigon cinnamon chips, green cardamom pods, star anise, cloves, black peppercorns and bay leaves
Chinese Five Spice: Saigon cinnamon, star anise, fennel seed, cloves, ginger, black pepper
Herbes de Provence: French thyme, savory, fennel, rosemary, marjoram, basil, lavender, tarragon
Tan-Tan Moroccan Seasoning: Hungarian paprika, white sugar, cumin, salt, Ceylon cinnamon, black cardamom, parsley, coriander, turmeric, cayenne, ginger, fenugreek, anise, Saigon cinnamon, black pepper, mustard powder, mace, sugar, spices, garlic, onion, lemon peel, arrowroot
Silk Road Spice Set Recipe
1 large egg
1/2 lb. ground pork
1/2 cup minced green cabbage
1/2 cup sliced chives, plus more to garnish
1/4 cup brown sugar
1/4 cup panko bread crumbs
3 Tbsp. butter, diced into small cubes
2 Tbsp. soy sauce
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1 tsp. Chinese Five Spice
1 tsp. Mayan Sea Salt
1 package (3-inch round) dumpling wrappers
Cabbage leaves, to line steamer
For filling: To a medium bowl, add all ingredients except dumpling wrappers. Mix to combine. To test seasoning, cook 1 tsp. of filling in a small pan until cooked through, and adjust seasoning as needed.
To assemble: Lay 1 dumpling wrapper on work suface and place 1 tsp. filling just below the center of the wrapper. With your fingertip, brush cold water around edge of wrapper. Fold wrapper in half around filling and pinch together at center point. Fold the side of the dough closest to you into a pleat toward the center point three times to make three pleats. Do this on each side of the center point, making sure that edges are sealed shut and there is no air around filling. Place assembled dumpling on a baking sheet lined with parchment paper and cover with a clean towel to prevent dumpling from drying out. Repeat with remaining filling and wrappers.
To steam: In a medium pot, bring 1 to 2 inches of water to a simmer. Place bamboo steamer or steaming insert in pot, making sure steamer does not touch water. Line steamer with cabbage leaves or greased sheets of parchment paper. Place dumplings in steamer 1/2 inch apart. Cover and steam for 6 to 8 min. or until filling is cooked and wrappers are translucent. Remove from steamer. Garnish with sliced chives.
YIELD: 5 servings